This should only be cooked for two hours but add at least two more apples. This makes more even proportions of apple to topping. It is a nice weeknight dessert that requires little time.
Be sure to check your apples at 2 hours, as overcooking may make them mushy.
Yield: Makes 6 servings
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- 5 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices
- 2 tablespoons lemon juice
- 3/4 cup all-purpose flour
- 3/4 cup firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup cold butter
- 3/4 cup chopped toasted pecans
- Vanilla ice cream
- Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat.
- Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal; sprinkle over apples.
- Cover and cook on HIGH 3 hours or until apples are tender. Sprinkle with pecans. Serve warm with ice cream.
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